One of my favorite chefs, Eric Ripert of Le Bernardin, recently posted on Instagram a dish he was creating of raw salmon fillet with cabbage. That reminded me of a similar dish by another great chef, Michel Guerard of Les Prés d’Eugénie – La griblette…
I have always loved Moules Marinière. I first had them in Normandy where they are made with white wine, garlic, shallots and parsley. Last year we spent Christmas in Cornwall and I had their mussels with cider, leeks and cream. Both are delicious! On a…
Brandade de Morue, or Bacalao, is often served as an hors d’oeuvre or tapas all over the Mediterranean on a piece of toast or stuffed into a small tomato. But this creamy garlicky puree of salt cod and potatoes, with its salty deep sea taste, …
This is totally a Jamie Oliver recipe and one of the reasons I love his food. The simply delicious combination of squid with black pudding stuffing and a sticky cherry tomato sauce can’t be beat. It may seem strange to combine meat with squid but…
The Turkish Spiced Hake with Yogurt Sauce came about because I wanted to change up the cooking of fish and be a bit more adventurous with the flavors. I came across a recipe by David Tanis that I had been meaning to try using halibut…
We all know we should be eating more fish and now with the excess of the holidays behind us it’s the perfect time to broaden your repertoire of fish recipes with these Five Easy Fish Recipes for the New Year. The Dover Sole with browned…
The citrus and ginger combination kick up the taste in this dish of Salmon Fillets with Mandarin and Ginger from the wonderful cookbook Citrus by Catherine Phipps. If you can’t lay your hands on mandarins I have used an orange or tangerine as a substitute. …
Grilled Dover Sole with Brown Butter Sauce and capers is a simple but sublime dish that takes very little time to prepare or cook. You must apply your full attention to both the grilling of the sole and browning of the butter. All it takes…
This simply delicious smoked haddock omelette is beyond easy and ready in 30 minutes from start to finish. Just add a green salad and dinner is sorted! I keep smoked haddock in the freezer so it is always on hand.
I know many of you are in the throes of planning Christmas dinner and probably wishing for an easy, elegant alternative to roast beef or turkey. Don’t get me wrong I love a good roast with all the trimmings but it is a lot of…
Pierre Wynants, former chef at Comme chez Soi restaurant in Brussels, is a dear friend of Adrienne’s and I share his recipe for Scallops in Sabayon Sauce from the book, Cooking with Adrienne, during the Food For Thought 2017 campaign in his honor. The name…
To support the Food For Thought 2017 fundraising campaign for FTD dementia, here is one of Adrienne’s favorite summertime recipes – Pasta, Pesto and Shellfish – from the book Cooking with Adrienne. Do you know someone who is caring for a dementia patient? Many caregivers…
I recently had to replace my copy of Mastering The Art of French Cooking because the spine had split and the pages were falling out. While flipping through my shiny new copy I came across a sauce Adrienne and I had never made:…
We all know we should be eating more fish. Especially after the holidays most of us are feeling a bit over indulged. But many people feel that cooking fish can be troublesome: there is the smell, and the bones and the not overcooking it. And…
Adrienne made these lovely menu cards for many of her dinner parties in the late Sixties and Seventies. As I looked through them I noticed there was a salmon dish that appeared regularly but which Adrienne and I had never made together: Mousseline de Saumon. After a bit of…
